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Amy's Firecracker Shrimp And Grits

The.Kitchen.Witch's picture
Ingredients
  Prawns 4 Cup (64 tbs), peeled, deveined (jumbo)
  Creole seasoning 2 Teaspoon
  Onion 1 Medium, dice
  Red pepper/Yellow pepper 1 , dice
  Jalapeno pepper 1 Tablespoon, finely chopped
  Extra virgin olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), mince
  Stewed tomato 5 Cup (80 tbs) (medium can)
  Cream cheese 1⁄4 Cup (4 tbs) (chives and onion Philadelphia cream cheese, light or regular)
  Milk 1 1⁄2 Cup (24 tbs) (for cheesy grits)
  Chicken broth 1 1⁄2 Cup (24 tbs) (for cheesy grits)
  Butter 2 Tablespoon (for cheesy grits)
  Salt 1 Teaspoon (for cheesy grits)
  Grits 1 Cup (16 tbs) (for cheesy grits)
  Cheddar cheese 1⁄2 Cup (8 tbs), grated (extra old for cheesy grits)
Directions

MAKING
1. Place a skillet on medium high heat, pour olive oil, and sauté onion and pepper in it until they become soft and translucent.
2. Throw prawns, and continue cooking.
3. Stir in Creole spice and garlic. Sauté until prawns are tender.
4. Add stewed tomatoes, mix well, and bring it to boil. Then, turn the heat to low and allow it to simmer.
5. In the meantime, place a sauce pan on medium high heat, pour milk, and chicken broth in it. Bring it to simmer.
6. Add butter , salt and polenta. Whisk for about 3 minutes or until polenta thickens up.
7. Throw in cheese and mix for about a minute.

FINALIZING
8. Add cream cheese to your prawn. Stir.

SERVING
9. On serving plate spoon grit, top it with prawn, and serve it hot with cilantro garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Shrimp
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
6

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